Garlicky Turnip Fries with Pomegranate Ketchup
Place 2 baking sheets in oven. Preheat oven to 450°. Combine ¾ cup pomegranate arils, ¼ cup chopped shallots, and 2 tablespoons cider vinegar in a mini food processor; process until blended. Strain through a sieve into a saucepan; discard solids. Stir in 3 tablespoons sugar, 1 teaspoon tomato paste, and 1/8 teaspoon salt. Simmer 10 minutes. Cut 4 peeled turnips into ½-inch matchsticks; toss with 2 tablespoons olive oil. Toss with 2 tablespoons cornmeal, 2 tablespoons grated Parmesan cheese, and ¼ teaspoon garlic salt; divide turnip mixture between preheated pans. Bake at 450° for 15 minutes. Turn turnips over; rotate pans. Bake 8 minutes or until browned.
SERVES 4 (serving size: about ½ cup turnips and 1 tablespoon sauce)
CALORIES 137; FAT 5.3g (sat 1g); SODIUM 184mg